CN113632920A - 一种低升血糖指数无糖蛋卷及其制备方法 - Google Patents
一种低升血糖指数无糖蛋卷及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种低升血糖指数无糖蛋卷,包括:小麦粉、复合纤维粉、大豆分离蛋白、玉米油、脱脂乳粉、鸡蛋、人参粉、燕窝粉、苦瓜原粉、罗汉果粉、麦芽糖醇、瓜尔胶、大豆磷脂、碳酸氢钠、β‑胡萝卜素和食用盐;制备方法:(1)称取各原料;(2)打蛋,过滤,加入剩余原料,过滤,得到面皮浆,备用;(3)将复合纤维粉混合均匀,打浆,过滤,得到料芯浆;(4)将面皮浆和料芯浆进行卷型与注芯,冷却,包装,即得。本发明蛋卷使用代糖,而不使用传统的蔗糖和白砂糖,同时能够使蛋卷成型且具有舒脆口感,具有一定的减肥降脂、调理肠胃和滋补养生的效果,经升血糖指数测试结果显示,该低升血糖指数无糖蛋卷为低升血糖指数健康食品。
Description
技术领域
本发明涉及食品加工技术领域,更具体的说是涉及一种低升血糖指数无糖蛋卷及其制备方法。
背景技术
蛋卷作为一种传统的休闲食品,因其香酥可口和营养丰富而受到消费者亲睐,尤其受到上班族及中老年人的喜爱。
近年来,随着人们饮食文化的改变,“天然保健”和“均衡营养”等观念逐渐渗入人们日常饮食中,对蛋卷等休闲食品的口感档次和营养均衡等要求逐渐提高。虽然目前市场上的蛋卷品种日益丰富,各商家在包装、原料和口味等方面不断寻求新的突破点,但产品的消费人群针对性差,所用原料多以粉状或浆液状态加入,外观特征不显著,虽然口感酥脆却易碎。
最近,营养学提出了“血糖生成指数”概念(GI,GlycemicIndex),它是反映食物引起人体血糖升高程度的指标,是人体进食后机体血糖生成的应答状况。简单地说,GI越高,引起血糖升高的幅度越大。特别是食品工业对食品的过度加工,如精白米面和精制糖等,丢弃膳食纤维,造成大量营养素和矿物质流失,人们大量食用这类精加工的碳水化合物,经消化吸收后,快速水解成为葡萄糖,造成血糖升高过快,人体大量分泌胰岛素,将血液中的葡萄糖转化为脂肪,造成体重增加,进而导致超重和肥胖。同时,血液中血糖快速降低,又会使人产生饥饿感,从而诱使人体再次进食,从而导致恶性循环。因此,控制血糖剧烈波动(多食用低GI食品)是超重或肥胖需要考虑的重要因素。
因此,如何提供一种适用于糖尿病人群和减肥控糖人群的低升血糖指数无糖蛋卷是本领域技术人员亟需解决的问题。
发明内容
有鉴于此,本发明的目的在于提供一种低升血糖指数无糖蛋卷及其制备方法,适用于糖尿病人群和减肥控糖人群。
为了实现上述目的,本发明采用如下技术方案:
一种低升血糖指数无糖蛋卷,包括以下重量份的原料:小麦粉20-40份、复合纤维粉5-15份、大豆分离蛋白5-15份、玉米油10-20份、脱脂乳粉3-8份、鸡蛋15-25份、人参粉0.1-1份、燕窝粉0.1-1份、苦瓜原粉0.1-1份、罗汉果粉0.1-1份、麦芽糖醇2-5份、瓜尔胶0.1-1份、大豆磷脂0.1-1份、碳酸氢钠0.1-1份、β-胡萝卜素0.1-1份和食用盐0.1-1份;
优选为:小麦粉25-35份、复合纤维粉9-13份、大豆分离蛋白9-13份、玉米油12-18份、脱脂乳粉4-6份、鸡蛋18-22份、人参粉0.1-0.5份、燕窝粉0.1-0.5份、苦瓜原粉0.1-0.5份、罗汉果粉0.1-0.5份、麦芽糖醇3-4份、瓜尔胶0.2-0.8份、大豆磷脂0.2-0.8份、碳酸氢钠0.3-0.8份、β-胡萝卜素0.1-0.6份和食用盐0.1-0.5份;
更优选为:小麦粉30份、复合纤维粉12.5份、大豆分离蛋白12.5份、玉米油15份、脱脂乳粉5份、鸡蛋20份、人参粉0.1份、燕窝粉0.1份、苦瓜原粉0.1份、罗汉果粉0.1份、麦芽糖醇3.3份、瓜尔胶0.2份、大豆磷脂0.3份、碳酸氢钠0.5份、β-胡萝卜素0.2份和食用盐0.1份。
本发明中,小麦粉是用小麦加工的面粉,一般是指提取麸皮后的面粉,含有蛋白质、淀粉、脂肪、维生素和无机盐等。小麦粉中的蛋白质含量比其他谷物产品高,一般在11%以上,高的可达15%-20%,由麦醇溶蛋白和麦谷蛋白组成,它们吸水后可揉成具有粘弹性的面筋质。小麦粉中碳水化物的含量在70%以上,主要由淀粉、纤维素和其他糖类组成,是人体能量的主要来源。
大豆分离蛋白是以低温脱溶大豆粕为原料生产的一种全价蛋白类食品添加剂,蛋白质含量在90%以上,氨基酸种类有近20种,并含有人体必需氨基酸。其营养丰富,不含胆固醇,是植物蛋白中为数不多的可替代动物蛋白的品种之一。《中国老年2型糖尿病诊疗措施专家共识(2018年版)》指出,用大豆蛋白替代某些动物蛋白可能会改善某些心血管疾病危险因素。
玉米油是在玉米精炼油的基础上经过脱磷、脱酸、脱胶、脱色、脱臭和脱蜡精制而成的。玉米油中的脂肪酸特点是不饱和脂肪酸含量高达80%-85%。玉米油本身不含有胆固醇,它对于血液中胆固醇的积累具有溶解作用,故能减少对血管产生硬化影响。对老年性疾病如动脉硬化和糖尿病等具有积极的防治作用。由于天然复合维生素E的功能,对心脏疾病、血栓性静脉炎、生殖机能类障碍、肌萎缩症和营养性脑软化症均有明显的疗效和预防作用。《中国糖尿病医学营养治疗指南(2013)》强调植物脂肪优于动物脂肪,要求应增加植物脂肪占总脂肪摄入的比例。
脱脂乳粉是先将牛乳中的脂肪经高速离心机脱去,再经过浓缩、喷雾干燥而制成,脂肪含量一般不超过2.0%,蛋白质不低于32%。因其脂肪含量较少,所以易保存,不易发生氧化作用,是制作饼干、糕点、冰淇淋等食品的最好原材料。脱脂乳粉中不含脂肪,适宜肥胖而又需要补充营养的人饮用。
鸡蛋营养丰富,富含有蛋白质、脂肪、维生素、钙、锌、铁、核黄素、DHA和卵磷脂等人体所需的营养物质。
人参对神经系统,心血管系统、内分泌系统、消化系统、生殖系统、呼吸系统及外科使用等都有明显的作用,其临床应用效果有:治疗神经衰弱和精神病、治疗心血管系统疾病、治疗糖尿病、治疗性机能衰弱、治疗胃肝等消化系统疾病、增强人体免疫篱力、增强骨体的造血机能。
燕窝是指雨燕目雨燕科的部分雨燕和金丝燕属的几种金丝燕分泌出来的唾液,再混合其他物质所筑成的巢穴。燕窝中的氨基酸种类丰富,富含苯丙氨酸、缬氨酸、亮氨酸、酪氨酸和精氨酸等。燕窝中的水解氨基酸含量达42.272%,且必需氨基酸含量占氨基酸总量的42%;同时,呈鲜味特征的氨基酸(天门冬氨酸和谷氨酸)和呈芳香味特征的氨基酸(酪氨酸和苯丙氨酸)含量较高,表明燕窝的味道鲜美。
苦瓜粗提取物含类似胰岛素物质,有明显的降血糖作用。中医认为,苦瓜性味甘苦寒凉,能清热、除烦、止渴。苦瓜味苦,生则性寒,熟则性温。生食清暑泻火,解热除烦;熟食养血滋肝,润脾补肾,能除邪热、解劳乏、清心明目、益气壮阳。
罗汉果的果实和和叶均含有罗汉果三萜皂苷,还有大量的果糖、十多种人体必需氨基酸、脂肪酸、黄酮类化合物、维生素C、微量元素等。罗汉果为卫生部首批公布的药食两用名贵中药材,其所含罗汉果甜甙比蔗糖甜300倍,不产生热量,是饮料、糖果行业的名贵原料,是蔗糖的最佳替代品。现代医学证明,罗汉果对支气管炎、高血压等疾病有显著疗效,还能起到防治冠心病、血管硬化、肥胖症的作用。营养价值高,有清热解暑、化痰止咳、凉血舒骨、清肺润肠和生津止渴等功效;可治急慢性气管炎、咽喉炎、支气管哮喘、百日咳、胃热、便秘、急性扁桃体炎等症,糖尿病患者亦宜服用。
麦芽糖醇是一种新型的甜味剂,甜度高、热量低、安全性好,原料也比较充足,制造工艺简单,具有其他甜味料所不具备的独特性能。麦芽糖的半缩醛羟基被还原成羟基,转变成麦芽糖醇,甜度增高,相对甜度约为蔗糖的0.9倍,味道纯正,接近蔗糖,但不被消化,又不被口腔微生物代谢,不会引起龋齿病,为无热量的食品甜味料,特别适于糖尿病、肥胖病患者食用。
瓜尔胶是豆科植物瓜尔豆的提取物,是一种半乳甘露聚糖,在本发明中用作食品增稠剂。
大豆磷脂是从生产大豆油的油脚中提取的产物,是由甘油、脂肪酸、胆碱或胆胺所组成的酯,能溶于油脂及非极性溶剂。大豆磷脂的组成成分复杂,主要含有卵磷脂(约34.2%)、脑磷脂(约19.7%)、肌醇磷脂(约16.0%)、磷酯酰丝氨酸(约15.8%)、磷脂酸(约3.6%)及其他磷脂(约10.7%)。大豆磷脂不仅具有较强的乳化、润湿、分散作用,还在促进体内脂肪代谢、肌肉生长、神经系统发育和体内抗氧化损伤等方面发挥很重要的作用。
碳酸氢钠通过加热分解成碳酸钠,水和二氧化碳。因为它可以产生气体,它可以在面团中产生大量的毛孔,达到发面的效果。
β-胡萝卜素具有着色、抗氧化和营养增强等功能,着色范围是黄色、橙红,着色力强,色泽稳定均匀,能与K、Zn、Ca等元素并存而不变色,尤其适合与儿童食品配伍;和其他的类胡萝卜素一样,β-胡萝卜素是一种抗氧化物。食用富含β-胡萝卜素中的食物,可以防止身体接触一种称为自由基的破坏分子,自由基通过氧化过程会对细胞造成伤害;而且,β-胡萝卜素是一种优良的抗氧化剂,它和维生素E、维生素C有相互协同的作用,它们的组合被称为抗氧化剂的“铁三角”,具有很强的抗氧化作用。
进一步,上述复合纤维粉为燕麦粉、荞麦粉、藜麦粉、圆苞车前子壳粉、纯化魔芋微粉、小麦胚芽粉、麦麸粉、聚葡萄糖、白芸豆粉、柑橘纤维粉、浓缩乳清蛋白粉、大豆肽粉、豌豆肽粉、大青豆粉、黄豆粉、山药粉、白扁豆粉、胡萝卜粉、糙米粉和抗性糊精中的至少一种。
采用上述进一步技术方案的有益效果在于,燕麦具有明显的降低血清总胆固醇、低密度胆固醇、甘油三酯及β-脂蛋白的作用,并具有一定的升高血清高密度胆固醇的作用,降血脂效果非常明显。
荞麦不仅营养全面,而且富含生物类黄酮、多肤、糖醇和D-手性肌醇等高活性药用成分,具有降糖、降脂、降胆固醇、抗氧化、抗衰老和清除自由基的功能。
藜麦富含的维生素、多酚、类黄酮类、皂苷和植物甾醇类物质具有多种健康功效。藜麦具有高蛋白,其所含脂肪中不饱和脂肪酸占83%,还是一种低果糖低葡萄糖的食物,能在糖脂代谢过程中发挥有益功效。
圆苞车前子壳是人工种植的车前科车前属圆苞车前(拉丁学名:Plantago ovata)种子的外壳,主要包括葡萄糖甙、蛋白质、多糖、维生素B1和胆碱。圆苞车前子纤维有助于控制饭后的血糖上升。同时,通过对糖尿病的干预,圆苞车前草有助于减少糖尿病患者对胰岛素的需求量。
纯化魔芋微粉是用鲜魔芋经食用酒精湿法加工或用魔芋精粉经食用酒精提纯到葡甘聚糖含量在70%以上,粒度≤0.125mm(120目)的颗度占90%以上的魔芋粉。含有丰富的碳水化合物,热量低,蛋白质含量高于马铃薯和甘薯,微量元素丰富,还含有维生素A、维生素B等,特别是葡甘聚糖含量丰富,具有减肥、降血压、降血糖、排毒通便、防癌补钙等功效。
小麦胚芽含有大量的膳食纤维,具有解除便秘、降低血脂、降低餐后血糖等功效,以及减肥、排毒之功能。
麦麸富含纤维素和维生素,可以使血清胆固醇下降,动脉粥样硬化的形成减慢。
聚葡萄糖是一种水溶性的膳食纤维,可阻碍食物与消化液充分接触,抑制增血糖素分泌,促使葡萄糖吸收减慢,从而降低餐后血糖水平,充分发挥胰岛素的作用,防止糖尿病。
白芸豆提取物中含有较高活性的α-淀粉酶抑制物质,化学成分为一种复合糖蛋白,国外称之为“starch blocker”,意思是“淀粉吸收阻断剂”,能抑制α-淀粉酶的作用,阻断淀粉分解,减少葡萄糖吸收,从而起到降低餐后血糖升高,减少胰岛素分泌,降低脂肪合成等作用,可以有效配合糖尿病人和减肥者的饮食治疗。
柑橘纤维是一款纯天然的功能性膳食纤维,来源于橙汁生产过程中的副产物。柑橘纤维是丰富的膳食纤维的来源,并且是平衡比例的水溶性和非水溶性纤维(1:1,约为33%)还含有其他生物活性成分:如黄酮类、多酚类和维生素C。
浓缩乳清蛋白粉不但容易消化,而且还具有高生物价、高效化率、高蛋白质功效比和高利用率,是蛋白质中的精品。《中国糖尿病医学营养治疗指南(2013)》强调,乳清蛋白有助于促进胰岛素分泌,提高胰岛素敏感性,改善糖代谢,并在短期内减轻体重。《中国老年2型糖尿病诊疗措施专家共识(2018年版)》指出,与酪蛋白或大豆蛋白相比,乳清蛋白有更高的食物热效应,更强的饱腹感和对后续食物摄入的抑制作用,还可以刺激更多胰岛素分泌来降低餐后血糖。
大豆肽粉是一种由2-6个氨基酸组成的、分子量在200-800Dalton的混合肽产品。大豆肽粉含有多种生物活性肽,具有多种生理活性,包括抗氧化、降血压、降低胆固醇、降血脂、抗疲劳、增强免疫等。
豌豆肽粉是指以豌豆蛋白为原料,经酶水解、分离纯化后得到的与豌豆蛋白氨基酸组成基本一致的多肽混合物。豌豆多肽溶解度高、保水性好、有较强的乳化稳定性和凝胶形成性。
大青豆粉富含不饱和脂肪酸和大豆磷脂,有保持血管弹性、健脑和防止脂肪肝形成的作用。
黄豆粉含有大量纤维素,能有效的阻止糖的过量吸收,减少糖分,因而能防止糖尿病,是糖尿病患者日常必不可少的好食品。
山药粉能防止心血管系统脂肪沉淀,保持血管的弹性,防止动脉粥样硬化过早发生,减少皮下脂肪沉积。
白扁豆粉能健脾,化湿,解暑,和中健脾,消暑利湿,解毒消肿。
胡萝卜粉含有极其丰富的钙果胶酸脂,它能加速胆汁酸的凝固,促使人体内胆固醇向胆汁酸发生转变,从而起到降低胆固醇、预防冠心病的作用。胡萝卜还富含膳食纤维,它有利于延缓肠道葡萄糖的吸收,减少血糖上升的幅度,因此可以调节血糖水平,减少对胰岛素的需求。
糙米粉中的米糠和胚芽部分含有丰富的维生素B族和维生素E,能提高人体免疫功能,促进血液循环,还能帮助人们消除沮丧烦躁的情绪,使人充满活力。且对肥胖和胃肠障碍有很好的疗效还能有效的调节体内新陈代谢,内分泌异常等。
抗性糊精由淀粉加工而成,是将焙烤糊精的难消化成分用工业技术提取处理并精炼而成的一种低热量葡聚糖,属于低分子水溶性膳食纤维,可以增加和改善蛋卷色泽。
一种低升血糖指数无糖蛋卷的制备方法,具体包括以下步骤:
(1)按上述低升血糖指数无糖蛋卷的重量份数称取各原料;
(2)先将鸡蛋打匀,过滤,然后加入小麦粉、大豆分离蛋白、玉米油、脱脂乳粉、人参粉、燕窝粉、苦瓜原粉、罗汉果粉、麦芽糖醇、瓜尔胶、大豆磷脂、碳酸氢钠、β-胡萝卜素和食用盐混合均匀,打浆,过滤,得到面皮浆,备用;
(3)将复合纤维粉混合均匀,打浆,过滤,得到料芯浆;
(4)将面皮浆和料芯浆进行卷型与注芯,冷却,包装,即得低升血糖指数无糖蛋卷。
经由上述的技术方案可知,与现有技术相比,本发明的有益效果如下:
1、本发明低升血糖指数无糖蛋卷使用代糖,而不使用传统的蔗糖和白砂糖,同时能够使蛋卷成型且具有舒脆口感,具有一定的减肥降脂、调理肠胃和滋补养生的效果,经升血糖指数测试结果显示,该低升血糖指数无糖蛋卷为低升血糖指数健康食品;
2、本发明低升血糖指数无糖蛋卷添加药食同源成分和优质蛋白,零反式脂肪酸,零蔗糖,零香精,养生调理辅助调节血糖;营养饱腹,辅助减肥降脂;富含高膳食纤维和益生元,调理肠胃;低升血糖指数,糖尿病患者和控糖人群可放心食用;
3、本发明低升血糖指数无糖蛋卷生产效率高,易于工业化大规模生产。
具体实施方式
下面对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
低升血糖指数无糖蛋卷,包括以下重量的原料:小麦粉30kg、复合纤维粉12.5kg、大豆分离蛋白12.5kg、玉米油15kg、脱脂乳粉5kg、鸡蛋20kg、人参粉0.1kg、燕窝粉0.1kg、苦瓜原粉0.1kg、罗汉果粉0.1kg、麦芽糖醇3.3kg、瓜尔胶0.2kg、大豆磷脂0.3kg、碳酸氢钠0.5kg、β-胡萝卜素0.2kg和食用盐0.1kg;
上述低升血糖指数无糖蛋卷的制备方法,具体包括以下步骤:
(1)按上述重量称取各原料;
(2)先将鸡蛋打匀,过滤,然后加入小麦粉、大豆分离蛋白、玉米油、脱脂乳粉、人参粉、燕窝粉、苦瓜原粉、罗汉果粉、麦芽糖醇、瓜尔胶、大豆磷脂、碳酸氢钠、β-胡萝卜素和食用盐混合均匀,打浆,过滤,得到面皮浆,备用;
(3)将复合纤维粉混合均匀,打浆,过滤,得到料芯浆;
(4)将面皮浆和料芯浆进行卷型与注芯,冷却,包装,即得低升血糖指数无糖蛋卷。
实施例2
低升血糖指数无糖蛋卷,包括以下重量的原料:小麦粉20kg、复合纤维粉5kg、大豆分离蛋白5kg、玉米油10kg、脱脂乳粉3kg、鸡蛋15kg、人参粉0.1kg、燕窝粉0.1kg、苦瓜原粉0.1kg、罗汉果粉0.1kg、麦芽糖醇2kg、瓜尔胶0.1kg、大豆磷脂0.1kg、碳酸氢钠0.1kg、β-胡萝卜素0.1kg和食用盐0.1kg;
上述低升血糖指数无糖蛋卷的制备方法,具体包括以下步骤:
(1)按上述重量称取各原料;
(2)先将鸡蛋打匀,过滤,然后加入小麦粉、大豆分离蛋白、玉米油、脱脂乳粉、人参粉、燕窝粉、苦瓜原粉、罗汉果粉、麦芽糖醇、瓜尔胶、大豆磷脂、碳酸氢钠、β-胡萝卜素和食用盐混合均匀,打浆,过滤,得到面皮浆,备用;
(3)将复合纤维粉混合均匀,打浆,过滤,得到料芯浆;
(4)将面皮浆和料芯浆进行卷型与注芯,冷却,包装,即得低升血糖指数无糖蛋卷。
实施例3
低升血糖指数无糖蛋卷,包括以下重量的原料:小麦粉25kg、复合纤维粉9kg、大豆分离蛋白9kg、玉米油12kg、脱脂乳粉4kg、鸡蛋18kg、人参粉0.1kg、燕窝粉0.1kg、苦瓜原粉0.1kg、罗汉果粉0.1kg、麦芽糖醇3kg、瓜尔胶0.2kg、大豆磷脂0.2kg、碳酸氢钠0.3kg、β-胡萝卜素0.1kg和食用盐0.1kg;
上述低升血糖指数无糖蛋卷的制备方法,具体包括以下步骤:
(1)按上述重量称取各原料;
(2)先将鸡蛋打匀,过滤,然后加入小麦粉、大豆分离蛋白、玉米油、脱脂乳粉、人参粉、燕窝粉、苦瓜原粉、罗汉果粉、麦芽糖醇、瓜尔胶、大豆磷脂、碳酸氢钠、β-胡萝卜素和食用盐混合均匀,打浆,过滤,得到面皮浆,备用;
(3)将复合纤维粉混合均匀,打浆,过滤,得到料芯浆;
(4)将面皮浆和料芯浆进行卷型与注芯,冷却,包装,即得低升血糖指数无糖蛋卷。
实施例4
低升血糖指数无糖蛋卷,包括以下重量的原料:小麦粉35kg、复合纤维粉13kg、大豆分离蛋白13kg、玉米油18kg、脱脂乳粉6kg、鸡蛋22kg、人参粉0.5kg、燕窝粉0.5kg、苦瓜原粉0.5kg、罗汉果粉0.5kg、麦芽糖醇4kg、瓜尔胶0.8kg、大豆磷脂0.8kg、碳酸氢钠0.8kg、β-胡萝卜素0.6kg和食用盐0.5kg;
上述低升血糖指数无糖蛋卷的制备方法,具体包括以下步骤:
(1)按上述重量称取各原料;
(2)先将鸡蛋打匀,过滤,然后加入小麦粉、大豆分离蛋白、玉米油、脱脂乳粉、人参粉、燕窝粉、苦瓜原粉、罗汉果粉、麦芽糖醇、瓜尔胶、大豆磷脂、碳酸氢钠、β-胡萝卜素和食用盐混合均匀,打浆,过滤,得到面皮浆,备用;
(3)将复合纤维粉混合均匀,打浆,过滤,得到料芯浆;
(4)将面皮浆和料芯浆进行卷型与注芯,冷却,包装,即得低升血糖指数无糖蛋卷。
实施例5
低升血糖指数无糖蛋卷,包括以下重量的原料:小麦粉40kg、复合纤维粉15kg、大豆分离蛋白15kg、玉米油20kg、脱脂乳粉8kg、鸡蛋25kg、人参粉1kg、燕窝粉1kg、苦瓜原粉1kg、罗汉果粉1kg、麦芽糖醇5kg、瓜尔胶1kg、大豆磷脂kg、碳酸氢钠1kg、β-胡萝卜素1kg和食用盐1kg;
上述低升血糖指数无糖蛋卷的制备方法,具体包括以下步骤:
(1)按上述重量称取各原料;
(2)先将鸡蛋打匀,过滤,然后加入小麦粉、大豆分离蛋白、玉米油、脱脂乳粉、人参粉、燕窝粉、苦瓜原粉、罗汉果粉、麦芽糖醇、瓜尔胶、大豆磷脂、碳酸氢钠、β-胡萝卜素和食用盐混合均匀,打浆,过滤,得到面皮浆,备用;
(3)将复合纤维粉混合均匀,打浆,过滤,得到料芯浆;
(4)将面皮浆和料芯浆进行卷型与注芯,冷却,包装,即得低升血糖指数无糖蛋卷。
性能测试
一、血糖生成指数测定
1材料与方法
1.1待测食物
取实施例1制得的低升血糖指数无糖蛋卷,规格:30g/袋,10g/根。
1.2参考食物
食品级无水葡萄糖,市售,山东西王药业有限公司生产。
1.3试验对象
健康成年人(年龄为18-60岁),男女各半,共16人;试验对象均非孕妇及乳母;体质指数(BMI)在正常范围内(18.5-24.0kg/m2);无糖尿病史(或糖耐量受损),无其他代谢性疾病、消化系统疾病、内分泌系统疾病和精神疾病等;无对待测食物过敏史和不耐受史;近3个月内未服用影响糖耐量的营养素补充剂,以及未口服避孕药、乙酰水杨酸、类固醇、蛋白酶抑制剂和抗精神病药等药物;能够耐受至少10h的空腹状态。
1.4试食物用量及配制
低升血糖指数无糖蛋卷(待测食物):取实施例1制得的低升血糖指数无糖蛋卷78.6g,另配备250mL温纯净水。
葡萄糖(参考食物):取50g食品级无水葡萄糖,加温纯净水溶解至250mL,临用前配制。
1.5血样采集及血糖测定
每次按照临床检验操作规程,取指尖末梢血样,每个血样采用重复性条件下测定血糖浓度2次,并以其2次结果的算术平均值表示,单位为毫摩尔每升(mmol/L)。
1.6试验步骤
试验周期包括3次独立试食试验,其中葡萄糖2次,低升血糖指数无糖蛋卷1次。每次独立试食试验间隔72h以上,低升血糖指数无糖蛋卷安排在2次葡萄糖试食试验之间进行。每次试食试验前三日受试者规律作息,正常饮食;测定前一日晚餐避免高膳食纤维及高糖食物,22:00前开始禁食;试验当日清晨避免剧烈运动,受试者静坐10min后开始试食测定。
1.6.1第1次试食试验(葡萄糖)
间隔5min采集2次空腹血样,测空腹血糖值。受试者开始进食含50g葡萄糖水溶液250mL,严格控制进食时间,在5-10min内进食完毕,从第一口进食时间开始计时。分别于餐后15min、30min、45min、60min、90min和120min采集血样,保证采血时间点的一致性和准确性,记录每次血样的血糖检测结果。
1.6.2第2次试食试验(低升血糖指数无糖蛋卷)
间隔5min采集2次空腹血样,测空腹血糖值。受试者开始进食低升血糖指数无糖蛋卷78.6g,另配备250mL纯净水,蛋卷和纯净水均需吃完,严格控制进食时间,在5-10min内进食完毕,从第一口进食时间开始计时。分别于餐后15min、30min、45min、60min、90min和120min采集血样,保证采血时间点的一致性和准确性,记录每次血样的血糖检测结果。
1.6.3第3次试食试验(葡萄糖)
间隔5min采集2次空腹血样,测空腹血糖值。受试者开始进食含50g葡萄糖水溶液250mL,严格控制进食时间,在5-10min内进食完毕,从第一口进食时间开始计时。分别于餐后15min、30min、45min、60min、90min和120min采集血样,保证采血时间点的一致性和准确性,记录每次血样的血糖检测结果。
1.7试验数据处理
空腹血糖基础值(C0)以试食试验中2次空腹血样的血糖浓度平均值作为基础值。计算餐后血糖变化量ΔCt=Ct-C0,单位为mmol/L(Ct-某时间点血糖浓度)。
以时间(t)为横坐标,以血糖浓度变化量(ΔCt)为纵坐标绘制血糖应答曲线,计算血糖应答曲线下面积增幅(IAUC),单位为毫摩尔·分每升(mmol·min/L)。
1.8GI值计算
要求只有完成至少2次参考食物和1次待测食物试食测定的受试者可以纳入GI值计算。计算公式如下:
式中:GIn——受试者个体得出的GI值;
At——待测食物IAUC值;
GI——待测食物GI值;
ΣGIn由每个受试者个体得出的GI值之和;
n——最终纳入待测食物GI值计算的受试者个体数;
GI值修约间隔为个位。
1.9食物GI分级判定
如GI≤55,为低GI食物,进入人体后,在肠胃停留时间长,吸收速率低,对血糖影响小;如55<GI≤70,为中GI食物;如GI>70,为高GI食物,进入人体后,血糖快速上升,达到较高峰值后又迅速下降。
2试验结果
2.1一般观察
所有研究对象均符合本试验规定的对受试者纳入标准,共有16人(8男8女)完成全部3次独立试食试验,其中葡萄糖2次,低升血糖指数无糖蛋卷1次。试验期间,所有试验对象在试验过程中均未见头晕、呕心、呕吐等异常表现和体征。
2.2低升血糖指数无糖蛋卷GI试验结果
结果如表1所示。
表1低升血糖指数无糖蛋卷GI试验结果
3结论
在本试验条件下,低升血糖指数无糖蛋卷血糖生成指数(GI)研究结果得出,低升血糖指数无糖蛋卷的GI值为26,低于55(且全部受试者GI值均低于55)。
以上试验说明,本发明低升血糖指数无糖蛋卷属于低GI食物(低升血糖指数),糖尿病患者和控糖人群可放心食用。
二、糖含量检测
取实施例1制得的低升血糖指数无糖蛋卷,按照GB 5009.8-2016第一法,分别测定其果糖、葡萄糖、蔗糖、乳糖和总糖含量。结果如表2所示。
表2实施例1低升血糖指数无糖蛋卷糖含量检测结果
检测项目 | 定量限 | 检测结果 |
果糖(g/100g) | 0.2 | 未检出 |
葡萄糖(g/100g) | 0.2 | 未检出 |
蔗糖(g/100g) | 0.2 | 未检出 |
乳糖(g/100g) | 0.2 | 未检出 |
总糖(g/100g) | 0.25 | 未检出 |
由表2可知,本发明实施例1制得的低升血糖指数无糖蛋卷的果糖、葡萄糖、蔗糖、乳糖和总糖含量均为0。
三、营养成分检测
取实施例1制得的低升血糖指数无糖蛋卷,每份30g,分别测定其能量、蛋白质、脂肪、反式脂肪(酸)、碳水化合物、糖、膳食纤维和钠含量。结果如表3所示。
表3实施例1低升血糖指数无糖蛋卷营养成分检测结果
检测项目 | 每份含量 | 营养素参考值(%) |
能量(KJ) | 586 | 7 |
蛋白质(g) | 5.0 | 8 |
脂肪(g) | 7.1 | 12 |
反式脂肪(酸)(g) | 0 | / |
碳水化合物(g) | 11.2 | 4 |
糖(g) | 0 | / |
膳食纤维(g) | 6.0 | 24 |
钠含量(mg) | 52 | 3 |
由表3可知,本发明实施例1制得的低升血糖指数无糖蛋卷添加药食同源成分和优质蛋白,零反式脂肪酸,零蔗糖,零香精,养生调理辅助调节血糖;营养饱腹,辅助减肥降脂;富含高膳食纤维和益生元,调理肠胃;低升血糖指数,糖尿病患者和控糖人群可放心食用。
对所公开的实施例的上述说明,使本领域专业技术人员能够实现或使用本发明。对这些实施例的多种修改对本领域的专业技术人员来说将是显而易见的,本文中所定义的一般原理可以在不脱离本发明的精神或范围的情况下,在其它实施例中实现。因此,本发明将不会被限制于本文所示的这些实施例,而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。
Claims (5)
1.一种低升血糖指数无糖蛋卷,其特征在于,包括以下重量份的原料:小麦粉20-40份、复合纤维粉5-15份、大豆分离蛋白5-15份、玉米油10-20份、脱脂乳粉3-8份、鸡蛋15-25份、人参粉0.1-1份、燕窝粉0.1-1份、苦瓜原粉0.1-1份、罗汉果粉0.1-1份、麦芽糖醇2-5份、瓜尔胶0.1-1份、大豆磷脂0.1-1份、碳酸氢钠0.1-1份、β-胡萝卜素0.1-1份和食用盐0.1-1份。
2.根据权利要求1所述的一种低升血糖指数无糖蛋卷,其特征在于,包括以下重量份的原料:小麦粉25-35份、复合纤维粉9-13份、大豆分离蛋白9-13份、玉米油12-18份、脱脂乳粉4-6份、鸡蛋18-22份、人参粉0.1-0.5份、燕窝粉0.1-0.5份、苦瓜原粉0.1-0.5份、罗汉果粉0.1-0.5份、麦芽糖醇3-4份、瓜尔胶0.2-0.8份、大豆磷脂0.2-0.8份、碳酸氢钠0.3-0.8份、β-胡萝卜素0.1-0.6份和食用盐0.1-0.5份。
3.根据权利要求2所述的一种低升血糖指数无糖蛋卷,其特征在于,包括以下重量份的原料:小麦粉30份、复合纤维粉12.5份、大豆分离蛋白12.5份、玉米油15份、脱脂乳粉5份、鸡蛋20份、人参粉0.1份、燕窝粉0.1份、苦瓜原粉0.1份、罗汉果粉0.1份、麦芽糖醇3.3份、瓜尔胶0.2份、大豆磷脂0.3份、碳酸氢钠0.5份、β-胡萝卜素0.2份和食用盐0.1份。
4.根据权利要求1-3任一项所述的一种低升血糖指数无糖蛋卷,其特征在于,所述复合纤维粉为燕麦粉、荞麦粉、藜麦粉、圆苞车前子壳粉、纯化魔芋微粉、小麦胚芽粉、麦麸粉、聚葡萄糖、白芸豆粉、柑橘纤维粉、浓缩乳清蛋白粉、大豆肽粉、豌豆肽粉、大青豆粉、黄豆粉、山药粉、白扁豆粉、胡萝卜粉、糙米粉和抗性糊精中的至少一种。
5.一种低升血糖指数无糖蛋卷的制备方法,其特征在于,具体包括以下步骤:
(1)按权利要求1-4任一项所述低升血糖指数无糖蛋卷的重量份数称取各原料;
(2)先将鸡蛋打匀,过滤,然后加入小麦粉、大豆分离蛋白、玉米油、脱脂乳粉、人参粉、燕窝粉、苦瓜原粉、罗汉果粉、麦芽糖醇、瓜尔胶、大豆磷脂、碳酸氢钠、β-胡萝卜素和食用盐混合均匀,打浆,过滤,得到面皮浆,备用;
(3)将复合纤维粉混合均匀,打浆,过滤,得到料芯浆;
(4)将面皮浆和料芯浆进行卷型与注芯,冷却,包装,即得所述低升血糖指数无糖蛋卷。
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